dude, im sold. if I dont end up with a case of H Topper then that money is definitely going to a few pounds of this. the pictures have me salivating.
dude, im sold. if I dont end up with a case of H Topper then that money is definitely going to a few pounds of this. the pictures have me salivating.
what's jerky got to do with speed hikin'?
Not to hijack an anti-whey thread.... but I use "MHP Up your Mass" Choclate Brownie or Macaroon weight gainer mixxed with water on hikes..... it's an easy 1000 calories and tastes amazing.
Just dont let it sit in your bottle without washing it out for too long. Tastes great with cool water though and doesnt make you feel like you ate a ton of salt if you wanna go light.
Oh.... also, you get 5lbs for about $33..... which is a ton of drinks.
House of Jerky and Such in Helen GA had some of the most unusual Jerky.
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Slab jerky sounds really good. Just ordered a couple pounds. Thanks for posting.
Had been making my own and/or buying from jerkynet.com, but if it's as good as you say, I'll be a good customer.
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I was in the newest Buc-ee's last Friday. Sampled some of their turkey jerky. First, it was real slabs of turkey breast. It was edible and tasted ok.
The price is outrageous: $32/pound. Alas, I can't handle that.
Thanks to all the good, reasonably priced sources mentioned above.
Wayne
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For folks who want their jerky made from grass fed beef with no sugar I recommend these people:
http://www.grasslandbeef.com/Categor...f%3ABeef+Jerky
Yar, it is still drying when it's fresh. It's more moist and tasty that way, but to preserve the moisture it's best kept in the fridge.
For the trail, I usually leave it in the butcher paper it comes in and keep it on the counter for a week or two until it dries out better.
For packing I put it into a brown paper lunch bag so it can breathe.
I typically chop it into 2 ounce cubes or strips for portions and then brown bag it. After it sits out a week I put in the freezer until it's ready to go and let it thaw on the counter for a day or two. Unfortunately when my brother did my mail drops on one trip he just pulled it out and chucked it into a baggie and shipped it, leading to the same problem you have.
The good news-
Mold- actual spots of mold
Salt bleed- a powdery/spotty coating of white dust.
If either problem occurs- just wash the jerky off, scrub any stubborn spots and eat it. No kidding. One of the reasons I love this jerky is even when you screw it up, that's all you have to do to fix it. I learned the salt bleed trick from Mike Held, I learned the mold trick out of desperation when my brother screwed up my drops. (I wasn't tossing away the jerky) I'm sure more scientific folks may disagree, but the meat is fully cured and the mold is just growing on the bit of moisture that seeped out. I have scrubbed off and eaten several pounds of it over the years this way. We've been taking it on climbing, canoe, backpacking and car camping trips for over twenty years. We've all left it in the wrong place or shoved it in a baggie and forgotten pieces and ended up in the same boat.
Every issue with Mold I've had has been human error, I've never had a piece go bad on it's own. That said- Held's will refund any of their products if needed.
Last edited by Just Bill; 04-08-2014 at 09:27.
Good deal. I also got a voicemail from them yesterday indicating they'd send me a replacement, so their customer service is excellent. Thanks for the suggestions on preventing this in the future.